Method

Combine ricotta, chocolate, sugar, liqueur, egg, egg mixture and orange rind in a bowl and mix until smooth, add flour and baking powder and mix to combine. Cover in plastic wrap and refrigerate for 1 hour.

02

Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Using 2 teaspoons, form ricotta mixture into rough quenelles and drop in batches into hot oil. Cook for
1-2 minutes or until golden and cooked through, remove using a slotted spoon and drain on absorbent paper. Dust heavily with icing sugar and serve hot, drizzled with honey.